These savory hotcakes have the crunch of cornmeal and the nutty flavor of Parmesan. Great for breakfast or brunch, but try them at dinner with a topping of sour cream and herbs.

Source: Better Homes and Gardens

Gallery

Recipe Summary test

prep:
15 mins
bake:
1 min
total:
16 mins
Yield:
16 pancakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl combine flour and other dry ingredients. In second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy.

    Advertisement
  • Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes about 16 pancakes.

Nutrition Facts

92 calories; fat 3g; cholesterol 29mg; saturated fat 1g; carbohydrates 12g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 4g; vitamin a 97.2IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 216mg; potassium 81mg; calcium 60.6mg; iron 0.7mg.
Advertisement